Yes, we are doing that. Salmon and cheese please.

Soo….I am a newlywed, whatever that means. There are plenty of olives, cheese, prosciutto, almonds and hugs to go around in my abode. My husband and I, or should I say that “HE” discovered Parmesan crisps at our local whole foods. And when I tell you all that he absolutely LOVES these things, he loves them! So what did I decide to do? combine them with Salmon.

For a while this was our secret recipe but now we are sharing it with you, because that is what newlyweds do…they share!

Circle back next week for the Parmesan Crisp Recipe so that you can make your own Parmesan Crisps.

Yum! Look at that goodness

So as far as the Salmon goes, you will need about two 6oz. filets. I personally prefer Atlantic Salmon. I typically request they remove the skin from the filet before I take them home to spare myself from having to cut it. I wish they would remove the skin before they weigh it so I don’t have to pay for it but beggars can’t be choosers right?

Sprinkle with salt and pepper. I used kosher, but any variation of kosher or sea salt is good.

Take 7-8 Parmesan Crisps and place them in a ziploc bag. Use a rolling pin to crush the crispers, my husband uses his hands, and I prefer that way because the flakes are slightly larger. Shake until fully coated. Like so….

Now, grab a non stick pan and add 3tbsp of Olive Oil over medium high heat.

Sear on one side for 2-3 minutes so the Salmon can get a nice color, and then turn the heat down to medium and continue flipping every 2 minutes until cooked you your desired temperature. (I prefer Salmon slightly above medium, making the cook time closer to ~10 minutes)

Serve with a bright vegetable to compliment the color of the salmon. We served with sauteed asparagus and Basmati Brown Rice. Quinoa is also a good option!